BAKED BREAKFAST MUSHROOMS STUFFED WITH SPINACH, FETA AND EGG

Yields2 Servings
Cook Time20 mins
 4 Large flat mushrooms (large Portobello mushrooms also work well)
 1 Big handful of baby spinach leaves
 1 ½ tbsp Marinated creamy feta cheese
 4 Medium free-range eggs
 2 Thyme sprigs
 Cracked pepper to taste
 Sea salt to taste
 1 tbsp Parsley, roughly chopped, to serve
1

Pre heat the oven to 180 degrees C.

2

To clean the mushrooms, brush the skin with a dry paper towel to remove any dirt.

3

Using a small paring knife, remove the stems.

4

Fill the base of the mushrooms with the baby spinach leaves, ripping larger leaves into smaller pieces.

5

Carefully crack an egg into each mushroom on top of the spinach.

6

Add a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil on top of the cracked egg.

7

Add a pinch of salt and pepper and sprinkle a few leaves of the fresh thyme on top.

8

Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.

9

Serve straight away topped with parsley.

Ingredients

 4 Large flat mushrooms (large Portobello mushrooms also work well)
 1 Big handful of baby spinach leaves
 1 ½ tbsp Marinated creamy feta cheese
 4 Medium free-range eggs
 2 Thyme sprigs
 Cracked pepper to taste
 Sea salt to taste
 1 tbsp Parsley, roughly chopped, to serve

Directions

1

Pre heat the oven to 180 degrees C.

2

To clean the mushrooms, brush the skin with a dry paper towel to remove any dirt.

3

Using a small paring knife, remove the stems.

4

Fill the base of the mushrooms with the baby spinach leaves, ripping larger leaves into smaller pieces.

5

Carefully crack an egg into each mushroom on top of the spinach.

6

Add a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil on top of the cracked egg.

7

Add a pinch of salt and pepper and sprinkle a few leaves of the fresh thyme on top.

8

Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.

9

Serve straight away topped with parsley.

BAKED BREAKFAST MUSHROOMS STUFFED WITH SPINACH, FETA AND EGG

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